Vegan Chocolate and Zucchini Muffins
Cook Time:
25
Minutes
Difficulty:
Medium
Serves Up To:
12
Servings
Nutrition Information
| Total Fat | 0.6 g |
|---|---|
| Cholesterol | 0.0 mg |
| Sodium | 164.2 mg |
| Potassium | 83.8 mg |
| Total Carbohydrates | 23.0 g |
| Dietary Fiber | 3.1 g |
|---|---|
| Sugars | 8.6 g |
| Protein | 2.7 g |
Ingredients
- 1½ cups whole wheat flour
- ⅓ cup raw cacao powder
- ½ cup sweetener like sucanat or coconut sugar
- 1½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 mashed ripe banana
- ½ cup applesauce
- ¼ cup Almond Breeze Unsweetened Original Almondmilk
- 1 tsp vanilla
- 1 cup shredded zucchini
Directions
- 1
Combine dry ingredients in one bowl. In a separate bowl, mash banana and stir in applesauce, then add in Almond Breeze Unsweetened Original, vanilla and zucchini. Combine wet ingredients by folding gently into dry ingredients and mix until just combined. Place in oiled or paper lined muffin tins and fill half way. Bake at 350 for about 15 minutes, sticking with a toothpick to check when baked through.
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